Remove roast from marinade; reserve. Place roast on rack in open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover. Roast in oven at 325°F (slow) until thermometer registers 135°F. Allow 20 to 22 minutes per pound. Brush roast with reserved marinade during last 20 minutes of cooking. Carve into thin slices.Serves 8 to 10